Mmmm-mmmm, these truly were finger-lickin' good! The recipe is definitely going in my cookbook.

I tested the recipe two ways — frying the seitan wings in oil and baking the wings in the oven. After both methods, I threw the fried and baked wings in the wing sauce together and mixed them all up. I wanted to see if I could tell a difference in taste between baked and fried. And honestly, I can't tell at all!

So I'm putting both sets of instructions in the cookbook, but I highly recommend baking since the sauce is loaded with Earth Balance. It's never a good idea to slather a fried food with butter, right? At least not good for the waistline.

I dipped the wings and some organic carrot sticks in Organicsville Non-Dairy Ranch Dressing (didn't have any vegan bleu cheese dressing, but that would have been even better). By the way, I used Frank's Red Hot Sauce for the wing sauce, and I gotta say, it's the best hot sauce I've ever had in my life!

On the side, I veganized my Granny's Creamy Corn Casserole:

That recipe is going in the book too. This stuff is DELICIOUS! It's a casserole of frozen corn, vegan cream cheese, green chilis, and pimentos. That red stuff on top is paprika for a cool 70s retro casserole look. The creaminess of the dish was the perfect compliment to the spicy hot wings.

To be on the safe side, you should give me all your recipes now just so I can make sure they're all good. Ok? Because those wangs look awesome, but I'd much rather taste them for myself so then I could know for sure. :)

omg, Bianca! you're making me sooooo hungry for all these southern yummies this week. i'm sitting here at work thinking - "damn, i want wangs! i don't want my freak'n tofu salad sammie!" and there's just no way for me to get wangs right now. sadface! everything you're making is creating some serious cravings over here!

i loooooove frank's, too! it's always been my hot sauce of choice! and i super love that your wangs are good fried and baked. that's gloriously awesome!

So I went to Whole Foods yesterday and their seitan is on BACK ORDER. What the?? I guess I seriously need to consider making my own seitan if the masses are flocking to Whole Foods for it. When I finish my first batch, I'm making these wangs!

Mmm!! Your food makes my mouth water EVERY time...not even joking! My friends are big on eating "wangs" :0), so I can't wait to get your cookbook and try it out! Ahh, and I've always wanted to know how to veganize a cream corn casserole...it always makes an appearance at holiday get-tgoethers in my family!

so fun. I am LOVING all your down south recipes. We live in California, but travel to the south at least once a year... and I'm always wishing I could try more of the food. :) So your blog really hits the spot.

My name is Bianca ...

About Me

I'm a 9-year vegan, 19-year vegetarian from the Mid-South, not too far from the muddy banks of the Mississippi River. And that means cornbread, butter beans, and collard greens.
These days, I live in Memphis. Check out my cookbook — Cookin' Crunk. It's filled with yummilicious veganized soul food and country classics.